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I made a 1 gallon batch of apple cinnamon mead, same recipe as I have used numerous times. Nothing is front sweeten, only back sweeten from thawed frozen apple juice. Everything was going well, I racked to new carboy a month ago. Seven days ago I added a 1 campden tablet and ½ tsp Potassium...

I have tried several commercial meads. The only one that I found note worthy was "Honey Sun Iqhilika - African Herbal Blossom" mead. It is semi-sweet at 12% alcohol by volume. It is a product of South Africa. I found that this mead had a complexity that surpasses every other commercial mead I...

I strictly sanitize, I do pour the test sample back, but I always pour a small amount for tasting purposes. The nose and taste buds are another sensitive tool for mead makers, but it can be subjective.

Made mead with orange blossom honey (3 lbs /1 gal water) to produce a semi-dry mead. Everything is perfect except the pH is around 2.8 (tested with pH meter). I thought my meter was off so I re-calibrated the meter and retested giving the same reading. I thought the pH was too low so I...

Very true, I was planning to back sweeten it slight since it is fairly dry at the moment. I believe once I do that and add a little raspberry oil it should improve remarkably.

It was one pound of frozen raspberries that was pressed to yield 1 1/4 cup of puree that was added to the mead at approximately 3/4 break. Waited several weeks until fermentation stopped and OG was 0.998 when I racked it to another carboy. Mead was nice red in color, yet yielded very small...

Thank you! I just ordered the Lorann oil.

Start: 1 gallon mead. Used 2 3/4 pounds orange blossom honey, Lalvin 71B-1122. SG=1.090, pH=3.73. During the first week or so I staggered 1/4 tsp Fermax yeast nutrient for a total of 1 tsp. At 3/4 break I pasteurize (140-150F for 15 minutes) frozen raspberries (no sugar added), strained to...